Enjoy the creamy comfort of this vegan cauliflower carbonara pasta recipe. Indulge in the creaminess of this classic carbonara dish without the dairy, but with a tasty sauce made from cashew nuts. So, what are you waiting for? Grab your ingredients and get started on this vegan twist of a beloved Italian classic. 

Method

1. Cook the pasta in boiling salted water according to the pack instructions. Drain, reserving 250 ml of the cooking water.

2. Meanwhile, divide the cauliflower into florets. 

3. Blitz 50 g of the cashews with the yeast flakes and lemon zest in a food processor and set aside for serving.  

4. Slice the spring onions into rings. Reserve a few basil leaves to garnish and chop the rest. Peel and finely slice the garlic. Drain and chop the tomatoes.

5. Heat the olive oil in a pan and sauté the cauliflower for 5-6 minutes. Add the garlic, spring onions and tomatoes. Season with salt, paprika and cayenne pepper and fry for a further 2-3 minutes. 

6. Puree the remaining cashews with the pasta cooking water and add to the pan

7. Toss with the pasta and sprinkle with the chopped basil. Serve topped with the cashew and lemon mixture and garnish with basil leaves.

 

For more delicious recipe content visit our Food in Common recipe hub. 

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Ingredients

• 350 g wholemeal linguine
• salt
• 500 g cauliflower
• 150 g cashew nuts
• 1 tbsp yeast flakes
• 1 tsp lemon zest
• 3 spring onions

• 1 handful basil
• 2 cloves garlic
• 60 g sun-dried tomatoes in oil
• 2 tbsp olive oil
• 1 pinch paprika
• 1 pinch cayenne pepper